These fluffy banana muffins are everything you want them to be.

They’re tender and fluffy on the inside, and topped with a crunchy buttery topping that’s bound to please all of the muffin lovers in the house!

How to make fluffy banana muffins

Old-Fashioned Oats: These grains are all the things!
- They’re filling, delicious, and bring a ton of crunch to muffins!
- They also bring a super amount of health benefits, including the fact that they contain soluble fiber.
Brown Sugar: Either dark or light brown sugar will be amazing in these muffins!
Large Ripe Bananas: Because you don’t always have ripe bananas on hand when you’re craving banana muffins or bread, here’s a fun tip.
- Buy a bunch of bananas, let them ripen, and then peel them, and roughly chop them.
- Place them on a large baking sheet in the freezer, and once they’re frozen, divide them into smaller resealable bags.
- That way you always have some on hand when a craving strikes!
Oil: I’m a fan of avocado oil, but your favorite neutral vegetable oil (like canola) will work.
Flour: You can use all-purpose, whole wheat, whole wheat pastry, whole wheat white or oat flour.
- You can make your own oat flour by grinding up whole oats in a food processor!

Preheat oven to 350 degrees.
Coat an 8 or 12-cup muffin tin with cooking spray.
In a small bowl, melt the butter.
Add the oats, flour, brown sugar and cinnamon and stir to combine. Set aside.
In the bowl of a stand mixer, cream bananas, brown sugar, eggs, oil and melted butter until very fluffy.
In a separate medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
While the mixer is running, slowly dump the dry ingredients into the banana mixture, just until combined.
Fold in the chocolate chips or blueberries (if using).
Spoon the batter into muffin tin, about ⅔ of the way full.
Top each muffin with a spoonful of topping.
Bake 18-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.

For the flour: Use any all-purpose flour, such as whole wheat, whole wheat pastry, all-purpose or gluten free all-purpose flour.
For the butter: You can also use a neutral oil.
For the brown sugar: Use dark or light brown sugar, granulated sugar or try with honey or maple syrup (although I haven't tested this).
- You can also use a sugar substitute such as Swerve for an even lower sugar muffin.
Add mix-ins: Fresh or frozen blueberries or dark chocolate chips are yummy in this recipe.
- Raisins or other dried fruit and chopped nuts would also be delicious.

To make these gluten free: Use gluten free all-purpose flour or gluten free oat flour.
- Be sure your oats are gluten free.
To make these dairy free: This recipe does not contain dairy.
To make these vegan: Use a neutral oil instead of butter and try with an egg substitute such as Bob's Red Mill Egg Replacer or make flax 'eggs' (although I haven't tested this).
To make these nut free: This recipe does not contain nuts.
- Be sure all ingredients used are nut free.
To make these egg free: Try with an egg substitute such as Bob's Red Mill Egg Replacer or make flax 'eggs' (although I haven't tested this).

Let the muffins completely cool, then store them in a large sealable plastic bag or a large airtight container.
- They'll keep up to a week at room temperature.
You can freeze them in an airtight container up to 2 months.
- Let them thaw on the countertop or in the refrigerator – or refresh them in a 300-degree oven for a few minutes.

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Tender and fluffy banana muffins with a crunchy, buttery oat topping.

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Muffins:

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Preheat oven to 350 degrees. Coat an 8 or 12-cup muffin tin with cooking spray.
In a small bowl, melt the butter. Add the oats, flour, brown sugar and cinnamon and stir to combine. Set aside.
In the bowl of a stand mixer, cream bananas, brown sugar, eggs, oil and vanilla until very fluffy.
In a separate medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
While the mixer is running, slowly dump the dry ingredients into the banana mixture, just until combined. Fold in the chocolate chips or blueberries (if using).
Spoon the batter into muffin tin, about ⅔ of the way full. Top each muffin with a spoonful of topping.
Bake 15-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.